Soft Maple Creams

Directions

1. 1
   Cook brown sugar, water, and butter to 215 degrees F.
2. 2
   Add heavy cream slowly so boiling does not stop.
3. 3
   Cook to 238 degrees F.
4. 4
   Pour on slab and let candy cool to warm- lukewarm.
5. 5
   Work with spatula until cloudy and heavy.
6. 6
   Add marshmallow, invertase, and maple flavor.
7. 7
   Continue to work until almost set up and then add nuts.
8. 8
   Let rest until it is easy to handle, then form into 1 inch balls and dip in melted chocolate.
9. 9
   Makes about 75 centers.